No Pan Pear Pie

Saturday , 23, November 2013 Leave a comment

No Pan Pear Pie

Ingredients:
Pie:
  • 2 1/2 cups Flour
  • 1/2 cup stone ground Cornmeal
  • 3 tbsp. Sugar
  • 1 tsp. kosher Salt
  • 2 sticks  Unsalted Butter.. divided.. diced
  • 3 tbsp.  Apple Juice concentrate
  • 2 tbsp. Cold Water
Filling:
  • 2 Anjou Pears.. peeled.. cored.. thinly sliced
  • 3 tbsp. Balsamic Vinegar
  • 4 tbsp. Sugar
  • 1 pinch grated  Nutmeg
  • 1/4 tsp. ground Cinnamon
  • 2 tbsp. Butter
  • 1 cup  Blueberries
  • 1 tsp. Flour
  • 1 1/2 cups Pound Cake.. cubed
  • 1 Egg beaten with 1 tbsp. Water
  • 1/2 tsp. Sugar

Directions:

  • Heat oven to 400 degrees F.
  • In a food processor, combine Flour, Cornmeal, Sugar, Salt.  Pulse to combine.
  • Place dry ingredients in a mixing bowl and put the bowl into the refrigerator.
  • Remove  1/2 stick of butter from the refrigerator.. allow it to come to room temperature. add the  1/2 stick of butter to the flour mixture.
  • Add the remaining 1 1/2 sticks butter in separate batches.  Pulse until flour mixture resembles the size of a pea.
  • Combine Apple Juice and cold Water. Using a spray bottle, spritz dough with apple juice mixture while folding the mixture with a spatula
  • After about three tbsp. of the liquid. check the dough consistency.  It should hold together when compressed but remain relatively dry to the touch.
  • Form dough into a ball.  Wrap dough in wax paper or parchment paper. rest in refrigerator for 20 mins.
  • Heat a cast iron skillet over medium heat. Add Pears to the pan.. toss for 2 minutes.
  • Add Balsamic Vinegar..continue to toss for 30 seconds.  Add Sugar.. cook until Pears soften.
  • Add Nutmeg, Cinnamon, and Butter and melt slowly.
  • Fold in the Blueberries.  Remove from heat.
  • Sprinkle on the Flour and combine well.  Allow to cool to room temperature.
  • Place dough on a floured piece of parchment and roll out to a  1/4-inch thick disk.  Transfer to a baking sheet.
  •  Place cubed Pound Cake in the middle of the dough, leaving a 3-inch of crust on all sides.  Spoon filling over the cake cubes
  •  Top the Pears with 1 oz. of cubed Butter.  Lift excess crust onto filling.. repeat clockwise until a top lip has formed around the edge of the whole tart.
  •  Brush the tart with the Egg Wash.. sprinkle Crust with Sugar.
  • Bake for 30-35 minutes, or until the filling begins to bubble and the crust is golden brown.
  • Remove from sheet pan immediately and cool on rack.
Recipe Courtesy Alton Brown & Cooking Channel

No Pan Pear Pie

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